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Tuesday, September 29, 2009

This month for ICC we have to make Khur Khur Muruku.... This are famous in many parts of India no specifics becoz I don't no much about that.. Anyways I never made them or never helped my mom in making them....

I have seen stars making them yesterday... I don't even have the Muruku maker with me so used my own tricks for making them. I have checked for Muruku maker in Indian shops near my place but couldn't get one so used plastic bags around 20 to make the Muruku's...

The plastic bags were keep on exploding with such a tight dough inside them. At last I succeeded in making Jantikalu. But it was fun making them.

When my husband saw them he was so excited and was praising for making them...Hmm that makes all my effort to vanish just like that.. :)

1. Wash and drain the rice. Shade dry the Rice for 1/2 hr. Dry roast the Urad dal to light brown. Allow it to cool.If you are using more quantity, you can get it ground in rice mil, else use your mixie to grind both Rice and Urad dal.

2. First grind rice into a fine flour, keep it aside. then grind the urad dal to fine powder.

3. In a wide vessel, take both the flours along with salt. Mix well. Add cumin, Sesame seeds to the flour, mix well.
4. Whether you use Asafetida powder or the solid ones, you got to mix it in water, make sure it is dissolved before adding to the flour. If its not dissolved properly, when deep frying the muruku, there are chances for the hing to burst our due to air bubbles.
5. Mix in the hing to the flour and finally add the butter. Gather everything well and you will get more of a crumbling mixture. Now slowly add water and knead a dough which is little more softer than the puri dough.
6. Heat a kadai with oil enough to deep fry. Once the oil is hot enough, simmer to low flame.
7. Take the Muruku Aachu, wash and wipe it clean. Then divide the dough into equal balls. Fill the Muruku maker with the dough. You can either press it directly over the flames or press over a paper and gently slide it down the hot oil. But since the quantity mentioned here is less, you can press it directly over the kadai.
8.Cook over medium flame, using a slotted spoon, turn it over to other side to ensure both sides turn golden colour. You will know by seeing the colour that its cooked. Remove to a kitchen paper and store it in a air tight container.

Thursday, September 17, 2009

Pizza that's my all time favourite dish.... The first day I landed in S korea my DH orded for potato pizza.. Hmm that was yummy...I still remember the " Pizza School" ( It's like Pizza hut & Dominos in S Korea ) where we use to get pizza twice a week. We had a language barrier but it never stopped us from getting a pizza....

Ok let me continue with the recipe for now......

Pizza Dough

11/2 Cup All Purpose Flour (Maida)

11/2 Tbs Yeast

1 Cup Warm Water

1 Tbs Salt

5 Tbs Oil

Take Yeast in a bowl and mix it well warm water. Keep it aside.

Add Maida,Oil and salt to the yeast mixture and make a nice tight dough while adding some water.

Dip a cloth in warm water and close the dough. Keep the bowl in a warm place and allow it to rise for 1hr.

Pizza Sauce

3 Big Tomatos

2 Garlic Cloves

1 Tbs Pepper

1 Tbs Ajwain

1 Tbs Sugar

1 Tbs Salt

1 Tbs Oil ( Used Corn Oil )

Grind all tha above ingrediants except Oil.

Heat a pan with oil and cook till it becomes a nice paste.

Now take the rised dough and knead it well. Spread Corn Flour on a soft surface and take the kneaded dough to make a nice round shape of the dough with your hand as shown in Pic...

Now take a baking pan and spread oil nicley on all the ways.Place the dough on it and add spread the pizza sauce as shown in the pic..

I used Potatoes and Onions astoppings. Decorate them in your own way.

Used 2 Cups of cheese to spread nicely on the pizza.

Preheat Oven at 400 degrees and bake the Pizza for 25 Min.

Once its done allow it to cool for few minutes and cut it into pieces.